Monday, January 21, 2013

Hake fillets and mango dip // Filetes de pescada e molho de manga

Portugal was swept by unusually strong winds last Saturday. It was overwhelming to see the destruction everywhere. I wasn't directly affected by it, but I admit I was quite nervous when I realised I had to drive during the most dangerous hours.

However, Sunday came in quietly. There was still heavy rain outside, but as I didn't have to go out, I divided my time between household chores and fireplace time. Because of the weather, I didn't do the shopping I needed, so I didn't have many options for dinner. I mean, there were plenty of ingredients in the fridge and in the cabinets, but none were winking at me.

Until I thought about mango again.

First, season the hake fillets with sea salt, pepper and lemon juice.

Heeeeeeere..... fishy fishy fishy!!!

While the potato chips are being fried, prepare the mango dip. Simply pour some mango pulp in a small bowl or a ramekin dish, and add a teaspoon of curry powder and a tablespoon of Greek yogurt (I used a pineapple flavoured one). Mix everything and taste - correct the quantities if you need to.

Fry the hake fillets. Place them on a plate, with balsamic vinegar of Modena. Serve with a ramekin dish filled with fries and the mango dip one.